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각종 변이원에 대한 쇠비름 추출물의 돌연변이 억제 효과
최근표,정성원,김은정,함승시 동아시아식생활학회 1997 동아시아식생활학회지 Vol.7 No.4
This study was performed to determine the effects of antimutagenicity of Porturaca oleracea L. in Korea. In Ames test, the ethanol extract of Poturaca oleracea L. inhibited mutagenic activity of N-methyl N'-nitro N-nitrosoguanidine(MNNG), 4-nitroquinoline-l-oxide (4NQO), benzo(α)pyrene(B(α) P) and 3 amino-1.4-dimethyl-5H-pyrido-(4,3-b)indole (Trp-P-1) in Salmonella typhimurium TA98 and TA100. But hot-water extract Porturaca oleracea L. only inhibited mutagenic activity of MNNG in Saltmonella typhimurium TA100. On 4NQO, the ethanol extract 100~1,600㎍ /plate of Porturaca oleracea L. showed a slight inhibitory effect of 13~48%, 4~47% in TA98 and TA100, respectively, but on MNNG, it showed higher inhibitory effect of 6~86% in TA100. And the treatment of 1,600㎍/plate of ethanol extract of Porturaca oleracea L. had strong antimutagenicity with 74-87% inhibition against TA98 and TA100 induced by B(a)P and with 85~93% inhibition against TA98 and TA100 induced by Trp-P-1. The ethanol extract was fractionated with ether, chloroform, ethylacetate, butanol and water. Among them, most of the fraction except water fraction showed strong antimutagenicity effects against mutation induced by 4-NQO, MNNG, B(a)P and Trp-P-1. Chloroform fraction had strong antimutagenicity with 91% inhibition against TA100 induced by MNNG, diethyl etherfraction had strong antimutagenicity with 92%, 98% inhibition against TA98 and TAI00 induced by 4NQO, Chloroform fraction had strong antimutagenicity with 97% inhibition against TA100 induced by B(a)P and diethyl etherfraction had strong antimutagenicity with 98% inhibition against both strain induced by Trp-P-1, respectively.
최근표,서정길,김상무,CHOI Geun-Pyo,SEO Jung-Gil,KIM Sang-Moo 한국수산과학회 2003 한국수산과학회지 Vol.36 No.4
Antioxidative activities of low molecular weight biocompounds purified from anchovy (Engraulis japonicus) sauce fermented at $15\pm3^{\circ}C$ for 5 years were investigated. The fermented anchovy sauce showed 5 peaks on gel chromatography pattern. Antioxidant activity of peak 2 was $82.7\%$ followed by $42.6\%$ of peak 1. Main antioxidant compounds of peak 1 were glutamic acid and lysine, but those of peak 2 were not confirmed by amino acid sequence analysis.
Chitosan 및 oligochitosan 첨가에 의한 창란젓의 숙성 중 미생물상 변화
최근표,김우재,김상무 한국키틴키토산학회 2000 한국키틴키토산학회지 Vol.5 No.2
Low-salt-fermented Alaska pollack, Theragra chglcogrammma, tripe, which is one of the traditional fishery products in Korea, has about 30 days of shelf-life. In order to extend the shelf-life of salted-fermented Alaska pollack tripe, effects of chitosan and oligochitosan on the microflora changes of salt-seasoned Alaska pollack tripe fermented at 5℃ were investigated. The growths of total viable cell, lactic acid bacteria, proteolytic bacteria, and mold of salt-seasoned Alaska pollack tripe with each 5fe chitosan and oligochitosan were inhibited during fermentation at 5t There was no big difference between chitosan and oligochitosan in inhibition effects on the microflora growth of salt-fermented Alaska pollack tripe.
약용식물의 Angiotensin Converting Enzyme 저해활성 탐색
최근표,정병희,이동일,이현용,이진하,김종대 한국약용작물학회 2002 한국약용작물학회지 Vol.10 No.5
50가지 식물자원을 대상으로 혈압상승을 주도하는 효소인 angiotensin converting enzyme의 저해활성을 검색하였다. 그결과 추출물농도 1mg/ml에서 50%이상의 높은 저해활성을 보인 식물은 산뽕나무, 머위, 산부추, 돌나물, 꿀풀, 쇠비름, 마가목, 복분자, 속새, 감초, 창포 등 11종으로 나타났다. 또한 1mg/ml농도에서 목단, 곰취, 도인, 길경, 만형자, 참취, 익모초, 산조인, 가래나무, 석곡, 오갈피, 목향 등 12종은 40~49%의 비교적 높은 ACE 억제활성을 보였다. 1mg/ml에서 30~39%의 억제율을 보인 식물은 백부자, 백출, 세신, 당귀, 인삼, 천궁, 치자 등이었으며 현호색, 행인, 단삼, 백작약, 두충 강활 박하, 진피, 방기, 고본, 구기자, 홍화, 포황, 음양곽, 원지등은 10~29%의 낮은 저해활성을 보였다. 앞으로 ACE 억제활성이 높은 식물자원의 유효성분에 대한 물질확인과 동물모델을 이용한 효능검증에 대하여 더 많은 연구가 있어야 할 것으로 사료된다. Angiotensin converting enzyme(ACE) belongs to the class of zinc protease and plays an important role in the regulation of blood pressure. In this experiment, we investigated the inhibitory activities of medicinal plant extracts on ACE. Fifty medicinal plants were selected and the extracts were prepared by refluxing with 70% methanol. Among the extracts, eleven medicinal plant extracts such as Sedum sarmentosum Bunge, Petasites japonicus(s.et z.) Max, Rubus coreanus, Morus bombycis Koidz, Acorus calamus var. angustatus, Glycyrhiza glabra, Equisetum hyemale, Portulaca oleracea L., Prunella vulgaris var. lilacina Nakai, Sorbus commixta Hedl, Allium thunbergii showed more than 50% inhibitory activities, and Paeonia suffruticosa Andr., lnula helenium, Acanthopanax senticosus Harms, Dendrobium moniliforme, Juglans mandshurica, Zizyphus jujuba, Leonurus artemisia, Aster scaber Thunb, Vitex rotundifolia, Platycodon grandiflorum, Prunus persica, Ligularia fischeri showed 40~49% inhibitory activities. Therefore these extracts which contain high ACE inhibitory activities may be useful as antihypertension agents and to the treatment of hypertension.
다시마, 청매실, 동충하초 및 키토산이 첨가된 멸치액젓의 저장 중 품질특성
최근표(Geun Pyo Choi),김상무(Sang Moo Kim) 한국식품영양과학회 2005 한국식품영양과학회지 Vol.34 No.2
소비자의 기호 및 상품성을 높이고 다시마, 청매실, 동충하초, 키토산의 여러 성분과 영양 및 기능성이 향상된 저염 멸치액젓을 개발하고자, 5년간 숙성시킨 멸치액젓(식염 26%)에 끓인 물로 염 농도를 14 및 17%으로 조정한 후 다시마, 청매실, 동충하초, 키토산을 첨가하여 150일 동안 후 숙성하면서 나타나는 제품의 품질특성을 분석하였다. 저장기간 동안에 pH는 서서히 감소하였고, 아미노질소 및 휘발성 염기질소량은 저장 50일째까지 증가하였다가, 일정한 값을 유지하였으며, TBA 값은 저장 50일째까지 증가하였다가 감소하였다. 생균수를 비롯한 젖산균, 단백질분해균 및 곰팡이 균은 후 숙성이 진행됨에 따라 다소 일정한 증가율을 나타내었다. 다시마, 청매실, 동충하초 및 키토산 첨가에 따른 제품 열화현상은 저장 150일째까지는 나타나지 않아서, 저염 멸치액젓으로 상품화의 개발이 가능함을 확인하였다. 하지만 숙성 150일부터는 관능적으로 다소 감소함을 볼 수 있어서 유통기한에 대한 실험과 제조된 저염 멸치액젓에 대한 기능성 검증에 대한 실험이 추가적으로 필요하다고 본다. Fish sauce is one of the most popular fermented fish products over the world. But it is usually manufactured with high salt concentration (>25%) and long periods of elaboration. In order to increase the consumption of fish sauce, the functional anchovy sauces with low salt concentrations (14 and 17%) were manufactured by adding sea tangle (Kjellamaniealla crassifolia), ume (Prunus mume Sieb. et Zucc), tochukaso (Paecilomyces japonica), and chitosan. On 50 days of storage, pH of all treatments decreased to 5.1, while the amount of lactic acid increased continuously as storage period increased. The amounts of VBN, amino-N, and TBA were highest on 50 days of storage and then kept constantly or decreased a little thereafter. The numbers of total viable cell, lactic acid bacteria, proteolytic bacteria, and fungi increased very slowly as storage period increased.